Bring a large pot of salted water to a rolling boil. Add 12 ounces of rotini pasta and cook until al dente, about 8–10 minutes. Drain and set aside.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add diced chicken, season with salt and pepper, and sauté for 5–7 minutes until golden brown. Remove from heat.

In a saucepan, melt 4 tablespoons of butter over medium heat. Whisk in 1/4 cup of flour for 1–2 minutes. Gradually add 2 cups of milk, whisking until thickened. Stir in 4 ounces of cream cheese and 2 cups of shredded cheddar until melted. Finally, mix in 1/2 cup of buffalo sauce.

Combine the pasta, chicken, and cheese sauce in a large bowl until everything is evenly distributed.

Preheat the oven to 350°F (175°C). Spread the mixture in a greased 9x13 inch baking dish and sprinkle with panko breadcrumbs.

Bake for 20–25 minutes, until the cheese is bubbly and the top is golden brown. Allow to cool before serving.